And my other thoughts on food

Okay, so I kind of cheated with these. Remember my Hazelnut Mocha Torte from a few posts ago? Well this is it again, but in cupcake form; and with a different frosting. They are still gluten free and still just as delicious – if not more so. The cakes had a slightly crusty surface but the inside remained beautifully moist and tender. On top of each, I spread a good dollop of Nutella and piped a small swirl of coffee flavoured buttercream. I felt like they needed the decadence of extra chocolate so I shaved some dark ghana over the top to finish them off.

The swiss buttercream was new for me and I really enjoyed the process. This type of buttercream is slightly harder than ‘simple buttercream’ involving powdered sugar, butter and a little milk – but it is infinitely better. It is far less sweet for one and also has a much more soft, airy and luscious mouth-feel. There are a few other types of buttercreams with increasing degrees of difficulty, but swiss is a good starting point for beginners like me.

My gluten-intolerant Italian friend introduced me to this amazing cake when she made it for her birthday last year. I finally got around to trying it myself recently and was surprised by how easy it was to make – for a cake with no flour or leavening. The cake itself is beautifully moist and tender with the flavour of hazelnuts and real chocolate. The coffee mascarpone topping is the perfect accompaniment. I was so impressed by how it turned out that I made a second one to bring to Christmas dinner. This is a great flavour combination and a recipe worth trying!